Super flavorful, Vegan, Gluten free one-pot curry made with red curry paste, coconut milk, pumpkin and other veggies. Make this curry in the Pressure Cooker for a quick meal, paired with jasmine rice.
Start the Pressure Cooker in Saute mode and heat oil in it. Add onions, ginger, garlic and sauté for 2 minutes.
Add 1/4 can of the coconut milk. Mix in the red curry paste. Add salt, sugar, soy sauce, vinegar and stir.
Add in the pumpkin cubes. Press cancel and close lid with vent in sealing position.
Start in Manual or Pressure cook mode for 2 mins at high pressure. When the cooking time is done, quick release the pressure manually.
Open lid and change setting to sauté mode. Add remaining coconut milk, red peppers, broccoli, cashews and lemon juice. Cook for 2-3 minutes, then turn off.
Garnish with cilantro or basil leaves. Serve with jasmine rice.
Notes
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.Note: If doubling or tripling the recipe, increase the amount of coconut milk to add before pressure cooking proportionally and add 1/4 cup of water.